How to cook northern pineapples from zucchini in pineapple juice? An unusual combination - delicious pineapples and zucchini. Compote of zucchini and pineapple juice.
Zucchini for pineapples for the winter: recipes for preparations (compote, etc.) with cherry plum, lemon and more for the winter.
There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.
Preparations “for pineapple”
There are many ways to prepare such zucchini for the winter. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapples from zucchini for serving if guests are about to come to you.
These zucchini taste indistinguishable from real pineapples.
Simple recipe
You will need:
- zucchini – 1 kg
- pineapple juice from the store – 350 g;
- sugar – 0.5 cups;
- citric acid – 2/3 teaspoon;
- vanillin or vanilla sugar - on the tip of a knife.
Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil over and will retain its shape.
- Peel the zucchini. Remove the pulp of the core along with the seeds. To do this, cut the zucchini into rings and scoop out the pulp using a glass.
Peeled and prepared zucchini
That's the whole process. These zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, fill it with syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.
Pineapple zucchini with flavoring
This recipe is just as simple and will cost even less than the previous one. For 1 large squash you will need the following marinade products:
Peel the zucchini, cut into rings and remove the core.
Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it to create a sweet and sour taste. After this, you can add pineapple flavoring.
Place the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll the zucchini into jars for the winter.
Original jam
It’s impossible to imagine preparing for the winter without jam, which means we’ll try to make it from zucchini and pineapples. In fact, it is not difficult, but on the contrary, it is exciting and also delicious.
Such jam can be in pieces or in the form of puree - each method has its own characteristics. Zucchini does not have a distinct taste, so it very easily accepts the taste of additives, in our case, pineapple juice.
For this original jam you will need zucchini, pineapple juice and sugar.
For 1.5 kg of zucchini you will need:
- 1.2 kilograms of sugar;
- 0.5 teaspoon of citric acid;
- 1 small jar of canned pineapple (about the size of a glass).
We take into account already peeled and chopped zucchini.
You can make jam using exactly the same recipe without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of food.
Please note: pineapple juice in any recipe can easily be replaced with marinade from a can of canned pineapple. Alternatively, you can use instant drinks like Zukko or Yupy.
Compote
For compote from “pineapple” zucchini, you don’t even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.
Ingredients:
- zucchini – 1 pc.;
- water – 2 l.;
- lemon – 1 pc.;
- sugar – 2 cups;
- cloves – 3 pcs.
Peel the zucchini and remove seeds, cut the pulp into small cubes.
Cut the zucchini pulp into cubes
Place the chopped zucchini in a suitable pan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.
When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.
Cooking with cherry plum
If, in addition to zucchini, you have a good harvest of cherry plum (or have the opportunity to buy it inexpensively), be sure to try this recipe.
Compote of zucchini and cherry plum with pineapple flavor
You will need:
- 3-4 medium-sized ripe zucchini;
- sugar;
- yellow cherry plum.
Wash the zucchini, peel, remove the core and seeds, cut into half rings.
Prepare a 3-liter jar, sterilize and dry. Place 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.
Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil until the sugar dissolves and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days so that the compote cools down, and put them in the basement.
Preparations with the addition of other fruits and berries
Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. There is no need to use pineapple juice in this recipe - neither natural nor instant.
You will need:
- 3-4 medium zucchini;
- 1 liter of water;
- 3 oranges;
- 2 cups sugar;
- 1 tablespoon citric acid.
This quantity of products is designed for 5 liter jars, which should be thoroughly washed and dried.
Washed oranges need to be cut into semicircular slices. Place 4 slices on the bottom of each jar; it is advisable for them to be positioned vertically.
Cut the oranges into slices; you can also use zest
Wash and peel the zucchini, cut the pulp into cubes, and put them in jars.
Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into the jars with the zucchini and oranges.
Cooking zucchini this way requires sterilization.
Such zucchini “like pineapples” need sterilization. Filled jars are placed in a large saucepan, covered with lids, and water is added “up to the shoulders.” From the moment it starts boiling, set aside 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.
Zucchini-pineapple with sea buckthorn
For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that for a liter jar you will need 3-4 tablespoons of sugar.
Sea buckthorn will be an excellent addition to pineapple-flavored zucchini
Wash and peel the zucchini, cut them into cubes. Now you need to place zucchini and sea buckthorn in layers in the prepared jars. Sprinkle each layer with 1 tablespoon of sugar. As the food is stacked, it releases juice and settles, so zucchini needs to be added.
Filled jars are sterilized for 15 minutes. The zucchini will settle again, you can add more. After this, you can roll up the jars, let them cool and put them in a cool place.
Sea buckthorn can also be used in a compote recipe with the amusing name “Impostor Pineapple”.
For it you will need:
- 2-3 cups sea buckthorn;
- 1 medium sized zucchini;
- 1.5-2 cups sugar;
- 2 liters of water.
Peel the zucchini and cut into half rings 2 cm thick. Place in a 3-liter jar, sterilized in advance, pour boiling water for 5 minutes.
Drain the water from the jar, add sea buckthorn, pour boiling syrup of water and sugar almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.
Video: cooking zucchini with pineapple flavor
We hope that you and your loved ones will love the recipes presented. Such simple and tasty “fake” pineapples from zucchini available to everyone are worthy of taking a place on the family table. Share with us how to prepare such a delicacy if you already have such experience.
A wonderful drink recipe is zucchini compote for the winter. An unusual and original preparation of vegetables. And the brewed drink has a soft, fruity taste - not at all similar to the zucchini taste. The classic version of preparation contains only pieces of zucchini and spicy additions; aromatic apple cider vinegar is chosen as a preservative. But you can do it differently.
It is possible to replace apple cider vinegar with regular table vinegar, essence or citric acid. But be prepared for a slight change in taste; it will not be as velvety.
To enrich and diversify the taste of the compote, take fruit juice or pieces of fruit. Suitable:
- lemons;
- oranges or tangerines;
- plums or cherry plums;
- pears;
- peaches;
- apricots;
- cherries or sweet cherries (with or without pits).
You can make the following combinations of zucchini and fruit in a ratio of 1:1 or 2:1, respectively. For one recipe, choose one or two types of fruit.
For example, zucchini and:
- lemons and oranges;
- pears and apples;
- apricots and peaches.
Plums and cherries themselves have a rich taste and color, so take them separately for the drink.
In addition to all this, you can add sea buckthorn berries, quince, sloe and even natural pineapple juice to the compote of zucchini. And if you don’t have pineapple juice at home, but want to add something like that, take fruit syrups or extracts with different flavors. The main thing is to consider the compatibility of different products with each other.
Often, zucchini compote recipes contain clove inflorescences; they are used to enhance the taste, since the vegetable itself has no taste as such. If you are a lover of spices and seasonings, it is permissible to take a little instead of cloves:
- peppercorns (pink, red, cayenne);
- anise seeds;
- oregano or mint leaves;
- ginger root.
Use one type of spice for one recipe.
Well, we chose the ingredients and cooked the compote. But it happens that you went too far with acid. Added a lot of citrus fruits, cherry plum or vinegar. It’s easy to correct the situation - add a little more boiled water to the marinade.
We offer you to get acquainted with two recipes for compote - a classic spicy one-ingredient zucchini and a sweet compote with citrus fruits. The second option is with additional sterilization of filled jars.
So, let's start preparing the classic drink recipe!
Ingredients
- Peeled zucchini or zucchini – 700 g;
- Sugar - 200 g;
- Carnation inflorescences - 2 pcs.;
- Cinnamon – 5 g;
- Apple vinegar – 25 ml;
- Filtered water – 1.5 l.
How to make sweet compote from zucchini for the winter
First, process the zucchini. Rinse it. Cut off the skin and remove the core and seeds. Young zucchini or not, do not cancel this procedure. It will simply not be aesthetically pleasing if you find green zucchini skin or seeds in a glass of your compote. The use of vegetables of different degrees of maturity only results in a different consistency of the zucchini pieces in the compote. Young fruits produce soft cubes, while mature ones produce crunchy cubes.
Cut the vegetable into medium-sized cubes. Fine cutting is not needed in the recipe, otherwise the zucchini will boil in the compote and turn into puree.
Pour the water into a saucepan and place the zucchini into it. Place on the stove to heat up.
When the broth warms up a little, add sugar, cloves and cinnamon. Cinnamon is suitable in ground form or with a stick. But it’s better to use a stick; the brown powder will make the compote slightly darker.
After boiling, cook the compote until the zucchini is soft - an average of a quarter of an hour. After this, pour in the vinegar. Apple cider vinegar has a pleasant aroma and unobtrusive taste; do not replace it with regular table vinegar. And if there are no options, choose citric acid. Add it according to your own taste, using an incomplete dessert spoon, stir each time and taste the marinade. The acid should not be pronounced.
Pour compote into jars treated with boiling steam. Canning immediately with iron lids. This recipe does not require sterilization because the compote contains vinegar. Its addition guarantees the safety of the workpiece, but the recipe must be strictly followed.
Place the jars on the lids and leave to cool gradually. The drink is already ready to drink, but it is better to leave the canned zucchini compote for the winter.
These vitamin jars will come in handy on cold days, when there are no healthy fresh berries and fruits in the garden.
Zucchini compote is like pineapple for the winter
It makes no sense to seal such compote in small jars of 0.5 or 0.3 liters. As soon as you open one of these, the drink will spill into glasses and then run out. This compote is so tasty and aromatic! The combination of zucchini and citrus fruits in compote gives an unexpected result - it tastes like pineapple! Who would have thought - zucchini with pineapple flavor!
To make the drink not only aromatic, but also attractive in appearance, it is recommended to use citrus fruit juice without pulp for preparation. The same goes for the peel and zest - these components give a slight bitter taste. Therefore, it is better not to take them.
A simple recipe can be easily mastered by a novice housewife. The main difficulty may arise in the process of sterilizing jars of compote. But if you get into it, it’s not difficult! Use special tools to handle the hot jar, and when sterilizing, there should be a small soft cloth underneath it. So the jars will be intact, and the compote will be excellent!
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Ingredients (for 1 3 liter jar):
- Zucchini – 500 g;
- Lemon – 1/2 pcs.;
- Orange – 1 pc.;
- Sugar – 250 g;
- Carnation inflorescence – 1 pc.
Cooking method
- First, prepare the jar. Rinse it thoroughly with baking soda under running hot water. If you wash it cold and then sterilize it with boiling water, the jar can easily burst. Then rinse the glass container and place it on the table. At the same time, place an iron lid in a small saucepan to boil.
- Boil water and pour boiling water into the jar 2/3 full. You can treat jars not only with hot water, but also with boiling steam. It is common among housewives to harden jars in a hot oven at medium temperature. Choose the method yourself, but the containers must be well sterilized.
- Start processing the zucchini. Wash it and cut off the skin. Remove the insides with seeds too. Cut the pulp into cubes.
- Rinse the orange and lemon and cut the fruits in half. Squeeze out the juice. Strain it from the pulp and seeds through a sieve. If you squeeze the juice with a special electric juicer, it removes the excess pulp itself.
- Pour hot water out of the jar. Place zucchini cubes in it, pour in citrus juice. Add sugar and add cloves.
- Pour boiling water into the jar just above the shoulders. If you pour more, the broth will spill out during sterilization. In this case, a hermetically sealed seal will not work. Place a lid on the jar, but don't can it yet.
- Place the jar on a clean cloth in a wide saucepan. Pour boiling water into it and sterilize over low heat for about half an hour.
- After this, pull out the jar with special tongs and immediately screw the lid on tightly. According to the recipe, the drink turns out to be slightly concentrated. In winter, it can be consumed as such or diluted with boiled water.
- Place the jar upside down and wrap it in a blanket until it cools. Store zucchini compote with pineapple flavor for winter storage.
You should think about conservation and preparations in advance, even at the planting stage, because it is best to prepare twists from your own harvest. It is at the beginning of the gardening season that you can prudently plant more zucchini, from which you can prepare not only salads, but also a delicious zucchini compote for the winter.
Moreover, a vitamin drink from this vegetable can be prepared in different flavors and stocked up on cold days with a whole range of healthy alternatives to lemonade.
According to lovers of sweet zucchini rolls, in tandem with fruit this vegetable acquires the original aroma of pineapple. And it doesn’t matter whether it’s jam or fruit infusion. And we have to check this amazing fact by preparing a jar or two of compote with our own hands.
In general, zucchini has a neutral taste. That is why they are often used for a variety of culinary and confectionery purposes.
In combination with any product, it is transformed, imbued with the aromas of the “companion”, and reveals a completely new, unusual taste. With pear and quince, for example, zucchini makes a gorgeous drink with the aroma of duchess and the tropics.
Zucchini compote with pear flavor using simple technology
Ingredients
- Quince – 200 g + -
- Large Duchess pear— 2 pcs. + -
- — 0.3 kg + -
- — 2.5 l + -
- — 350 g + -
- - 3 tbsp. l. + -
How to make delicious zucchini compote at home
- First, pour water into the pan and let it boil.
- After this, you need to prepare a three-liter jar by washing it thoroughly and scalding the inside with boiling water.
- Place the lid for seaming in a bowl and pour boiling water over it.
- Wash the quinces and pears and cut each fruit in half. Remove the seeds from the fruit and then cut them into slices.
- Remove the skin from the zucchini using a potato peeler. Then we cut the fruit in half lengthwise and clean out the seed center, leaving only the dense pulp. Cut the zucchini into cubes.
- Place the pears, quince and zucchini in a jar and pour boiling water up to the shoulders. Now you need to leave the jar for a couple of hours, covering it with a lid.
- When the infusion has cooled a little, pour it into a saucepan through a special holey lid, mix with sugar, lemon juice and bring to a boil.
- Pour the boiling syrup back into the jar with the chopped fruits and immediately roll up the lid tightly.
- The compote should be kept under a warm blanket until it cools completely.
Cherry compote with zucchini: a special homemade recipe
Sweet cherries, although tasty, are not as intensely aromatic as cherries, so they are often mixed to make compotes.
And if you add zucchini to this cherry company, the classic drink will immediately acquire the status of an exotic novelty, which we recommend preparing according to our step-by-step recipe at home.
Ingredients
- Water – 2.5 l;
- Ripe zucchini – 300 g;
- Late cherries – 230 g;
- Early cherries - 200 g;
- Sugar – 350-400 g.
Cooking homemade compote from ripe zucchini with cherries
To manage to prepare compote from cherries, cherries and zucchini, you need the stars to align, since all these fruits ripen at different times.
Cherries need to be taken late, cherries – early, and zucchini – planted early, so that by the beginning of July it is ready for culinary achievements.
- So, wash the cherries, remove the stems, and leave the seeds.
- Rinse the zucchini, remove skin and seeds, and then cut into cubes. It is more convenient to clean the seeds from a zucchini cut lengthwise using a tablespoon.
- We heat the water to boiling, and sterilize the jar (after washing) and the lid by pouring boiling water over it.
- Place the berries and zucchini in an empty glass container and pour boiling water up to the neck. Cover the container with a lid and leave for half an hour to an hour.
- After the specified time, pour the red infusion from the jar into the pan and heat again until bubbling.
- Pour sugar into the jar with the ingredients, and pour the boiled infusion on top. Place the lid on the container and turn it upside down. The sugar will sink down and melt. This way we also check the quality of the seaming and whether the lid is leaking anywhere.
- Now we place the jar on its side on a cotton blanket spread on the floor and roll it back and forth several times so that the sugar is completely dissolved and the compote is mixed.
- Wrap the jar tightly and leave to cool until the morning.
Zucchini compote with pineapple flavor
Our classic preparation for the winter is compote. But if it is made from zucchini, which tastes like pineapples, then this is already some kind of tasty know-how. But not among the Bulgarians, where such a drink is considered traditional.
Ingredients
- Lemons – 1-1.5 fruits;
- Granulated sugar – 2 tbsp;
- Clove inflorescences – 3 pcs.;
- Medium zucchini – 1 whole fruit;
- Water – 2-2.5 l.
How to Make Zucchini Compote with Lemon to Taste Like Pineapple
- Cut the zucchini, peeled and seeded, into even, beautiful cubes.
- Place the slices in a saucepan, add water and bring to a boil over medium heat.
- As soon as the water begins to gurgle, pour granulated sugar into it and, reducing the intensity of the heat to a minimum, cook the compote until the zucchini is transparent.
- As soon as the zucchini cubes become transparent, add cloves to the compote, cook for another 5 minutes and remove the pan from the stove.
- Now you just need to add the juice squeezed from the lemon to the hot drink and pour it into the hot jar along with the zucchini pieces.
This compote does not have to be rolled into jars, but can be served after cooling.
Compote of zucchini and cherry plum: original drink recipe
There are quite a lot of recipes on how to make pineapple from zucchini. Cherry plum can also help in this regard. The compote turns out to be very aromatic, and the zucchini rings in it taste exactly like pineapples.
Ingredients
- Water – 5 l;
- Lemon mint – 2 sprigs;
- Yellow cherry plum – 1 kg;
- Young zucchini – 300-400 g;
- Granulated sugar – 0.7 kg.
Step-by-step recipe for cooking compote from fresh zucchini at home
- We rinse the cherry plum and distribute it among two three-liter jars in equal proportions.
- Peel the zucchini and cut into circles 7 mm thick. If necessary, remove their central soft part with seeds. After this, we also distribute the zucchini rings in equal quantities among the jars.
- Sprinkle mint sprigs with water and place in jars.
- We put the water on high heat and wait until it boils, after which we pour it into glass containers.
- Cover with lids and leave the jars to cool for about an hour.
- After the specified time has passed, drain the water from the cans back into the pan, add granulated sugar there and boil it again until the sugar dissolves.
- Next, fill the jars with the resulting syrup and roll them with metal lids.
- The jars, wrapped in a warm blanket, should be left overnight until they cool completely.
If you want to move away from established recipes and make something special, original and tasty for the winter, then zucchini compote is the best option for realizing your culinary plans.
Zucchini is a popular vegetable and is often used in cooking. Traditionally, zucchini is used to create small culinary masterpieces such as vegetable stew, caviar and pancakes; the vegetable is fried, stewed and baked with mayonnaise, garlic and hard cheese. Meanwhile, experienced housewives know that zucchini can also be useful for dessert; for example, they make an excellent compote.
Zucchini compote (general information)
Zucchini compote is an excellent drink, whose homeland is sunny Bulgaria. The combination of zucchini with orange, lemon, quince, cherry plum, sea buckthorn and pineapple gives an amazing taste that can be enjoyed at any time of the year. In addition to fruits and berries, spices are sometimes added to squash compote, which makes the taste especially piquant and interesting.
Believe me, it’s easy to turn zucchini into an “exotic fruit”; you just need to use your imagination or get acquainted with recipes already tested by experienced housewives.
Traditional zucchini compote
Ingredients for compote:
- 1 fresh zucchini;
- 2 glasses of water;
- 2 glasses of sugar;
- ½ teaspoon of vinegar essence (6%);
- a few cloves.
Wash the zucchini thoroughly and pat it dry with a paper towel to avoid excess moisture remaining. Cut the vegetable in half (lengthwise) and remove the seeds and pulp contained in the two halves using a spoon. For the compote, we need a dense zucchini; the pulp and seeds can be thrown away; it will not be needed.
We cut the vegetable halves into strips, which we then turn into small pieces, similar to quarters of pineapple rings.
Pour the zucchini pieces into a saucepan, add water and bring to a boil over low heat. After the vegetable boils, add sugar to the pan and continue cooking over low heat, remembering to stir constantly. Gradually the zucchini should become transparent, when this happens, you should put cloves in the pan. Remove the compote from the heat, add vinegar essence and stir.
“Zaking” should be done only in sterilized jars, otherwise the compote can quickly deteriorate. You can sterilize glass containers in a double boiler, oven or on a gas stove.
The compote is poured into jars hot, pieces of zucchini are placed there and the whole thing is rolled up with metal lids. Ready-made preparations for the winter need to be turned over and covered with a towel or blanket. Before storing the compote in the basement or pantry, the jars should stand for several days in a cool and dry place.
Zucchini and orange compote
Ingredients for compote:
- 2 kilograms of zucchini;
- ½ kilogram of oranges;
- 2 kilograms of sugar;
- water.
Compote preparation technology
Oranges and zucchini should be thoroughly washed under running water and dried slightly.
Zucchini must be peeled, seeds and pulp removed, cut into small pieces or cubes. Divide the oranges into slices (you can cut them straight with the peel, this will make the compote more aromatic and rich).
Bring water (the amount depends on the preferences of the housewife and her family members) to a boil, add prepared zucchini, oranges and sugar.
You need to cook the compote for about half an hour, then pour it hot into sterilized jars and roll it up.
Zucchini compote with sea buckthorn
Ingredients for compote:
- 1 kilogram of zucchini;
- 1 glass of sugar;
- 400 grams of sea buckthorn;
- 1 liter of water;
- a sprig of mint.
Compote preparation technology
Wash the zucchini, peel and cut into small pieces. Sort the sea buckthorn, wash and dry a little to get rid of excess moisture.
Heat the water, put the zucchini in it, keep it there for 3-4 minutes. Drain the zucchini in a colander and place in previously sterilized jars. Following the zucchini, place sea buckthorn and a little mint into a glass container. Roll up the cans using a special key.
Compote of zucchini and quince
Ingredients for compote:
- 1 kilogram of zucchini;
- 150 grams of quince;
- 4.5 glasses of water;
- 500 grams of sugar.
Compote preparation technology
Wash the zucchini, peel and cut into pieces. Peel the quince fruits, remove seeds and cut them into slices. We completely fill the jar with peeled vegetables and fruits, fill it with sugar syrup, sterilize for 15 minutes and roll up the jars.
Pineapple zucchini compote
Ingredients for compote:
- 1.5 kilograms of zucchini;
- 1 liter of pineapple juice;
- 1 orange;
- ½ cup sugar;
- ½ tablespoon of citric acid.
Compote preparation technology
Cut the zucchini into circles (if the vegetables are small) or pieces (quarters or halves of a ring). Squeeze the juice out of the orange, mix it with pineapple and pour over the zucchini. Leave the compote base for 1 hour so that the vegetable can be thoroughly soaked in juice.
We put the future compote on the stove, add lemon and sugar. In order for the zucchini to remain tasty and fragile, they should be boiled for no more than 3-4 minutes. The compote should be cooled and drunk as a refreshing drink.
Compote of zucchini and cherry plum
Ingredients for compote:
- 1.5 kilograms of zucchini;
- sugar (1 glass per 1 liter of water);
- 300 grams of cherry plum;
- 1 lemon;
- water.
Compote preparation technology
Wash the zucchini, remove the skin and pulp (if the vegetables are young, you can leave the pulp and seeds). Cut the zucchini into cubes or quarter rings (you should make them too thin, otherwise the vegetables will soften, but they should be dense and crispy).
Wash the cherry plum and put (a handful at a time) into three-liter jars (one handful of cherry plum is enough, otherwise the compote will be very rich and sour). Cans and lids for seaming should be sterilized first. The glass container is filled to the top with zucchini, boiling water is added (up to the level of the lid) and a little lemon zest.
Filled jars, covered with a towel, should stand for about 20 minutes, after which the water from them must be drained into a saucepan (use perforated lids). You need to boil the water, add sugar and pour it back into the jars with zucchini and cherry plum.
Roll up the jars with lids, turn them over, cover with a blanket and leave for a day.
Compote of zucchini and sloe
Ingredients for compote:
- 300 grams of zucchini;
- 200 grams of thorns;
- 1 glass of sugar;
- water.
Compote preparation technology
Wash, peel and cut (small pieces) the zucchini. Place the zucchini and thorns in a three-liter jar (the container should be about a third filled with zucchini and thorns). Add a glass of sugar to the jar and pour boiling water over it.
Roll up the jar of compote and shake it a little so that the sugar “disperses” faster. Turn the jar upside down and cover it with a blanket. After the squash compote with thorns has completely cooled, the jars should be placed in a cellar, basement or pantry, the main thing is that it is cool there.
Compote of zucchini and apples
Ingredients for compote:
- 1 medium-sized zucchini;
- 1 kilogram of apples (it is better to choose sweet varieties, otherwise the compote will be too sour);
- ¼ cup cane sugar;
- vanillin or vanilla stick;
- 1.5 liters of water.
Compote preparation technology
Wash the zucchini, remove the peel, pulp and seeds. Cut the zucchini into small pieces. “Sort out” the apples (remove the peel, seeds and cut them into slices). Place prepared vegetables and fruits in a saucepan.
Add water and sugar to the pan with zucchini and apples and boil over low heat. Next, add vanillin or vanilla bean pod and seeds.
The compote must be cooked for about 30 minutes, remembering to stir constantly. A drink made from apples and zucchini can be drunk chilled or rolled into jars (a sterilization step is required).
Useful tips
If the zucchini is young, there is no need to peel and pulp it; they will be quite appropriate in a compote.
The longer we cook the zucchini, the softer they become; it is important not to overdo it with heat treatment; zucchini is tasty when it is dense and crispy.
If the recipe contains vinegar essence, but there is none in the house, you can replace this ingredient with citric acid.
If you plan to make zucchini compote, sterilization of the jars is mandatory.
If you plan to drink zucchini compote right away, it makes sense to add 1-2 tablespoons of gin to it, the taste will be piquant and interesting.
If the compote turns out to be too sour (too much cherry plum, too much lemon juice or citric acid), you can dilute it with boiled water. The same method will help if the drink is too sweet.
Zucchini is a familiar and native vegetable to our country. Housewives have invented a lot of recipes for their preparation over the centuries; everyone will find a dish to suit their taste. A distinctive feature of zucchini is a certain neutrality of taste, which allows you to create completely unexpected flavor solutions - for example, preparing pineapples from zucchini with pineapple juice.
Product selection
An original and unusual recipe will help add variety to the menu and recognize the usual zucchini in a completely new light. In taste, aroma, and even appearance, pineapples made from zucchini are practically indistinguishable from real ones. At the same time, the delicacy will cost much less than store-bought canned pineapples, and it will also be healthier.
In order for this snack to turn out really tasty and healthy, you should take a responsible approach to choosing products for it. As a rule, there are two main ingredients - the zucchini itself and pineapple juice.
Zucchini
The best option would be homemade zucchini grown in your own garden. In this case, you can be 100% confident in their quality. But properly selected store-bought vegetables will also work.
For this recipe you need to select small, young zucchini that have very few seeds. Large overripe vegetables can also be used, but almost all of their core is filled with large seeds, so it will have to be thrown away, which is not very economical. Specimens weighing 120-250 g and no longer than 20 cm are best suited.
Particular attention should be paid to the color, thickness and condition of the skin. It should be quite thin, without external damage (scratches, abrasions). The color of zucchini can be different - white, green, striped. The color can smoothly transition from one shade to another. In this case, there should be no sharp transitions or spots - they, as a rule, indicate the beginning of rotting of the fruit.Important! The color of the stalk should be green. If it has dried out, darkened or is completely absent, most likely the zucchini was picked a long time ago.
Pineapple juice
When choosing juice for preparing zucchini like pineapples for the winter, you should not try to save on its quality, because the preparation will have to sit for several months, or even six months, in the cellar or pantry. The ideal option, of course, would be freshly squeezed pineapple juice, however, due to its inaccessibility and high cost, you can limit yourself to store-bought juice.
It is better to choose juice in glass jars, this way it can be stored longer without losing quality. Also a good option would be juice in a cardboard package with a foil-lined inner layer.
The product composition should consist of natural ingredients. Ideally, only juice, without an additional list of preservatives, sweeteners, etc. It should be borne in mind that natural juice without preservatives has a shorter shelf life.
Recipe options
You can prepare pineapples from zucchini according to different recipes. As a result of small changes in the amount of main ingredients or cooking time, you can get “pineapples” in syrup, jam, compote or almost candied zucchini.
Tip: some housewives, in order to give the “pineapples” a more suitable color, add a little turmeric to the preparation.
Zucchini-pineapples for the table and for the winter
You can prepare a delicious appetizer for the holiday table quite quickly and with a minimum set of ingredients:
- a kilogram of fresh zucchini;
- 350 ml pineapple juice;
- half a glass of sugar;
- two thirds of a teaspoon of citric acid;
- vanillin (optional).
Washed zucchini is peeled and cut into rings of medium thickness (approximately 0.7-15 mm). Using a glass or shot glass, cut out the core with seeds.
In an enamel pan of suitable size, mix pineapple juice with sugar, citric acid and vanillin. Stirring constantly, heat the mixture until all the sugar has melted. At this stage, it is better to taste the liquid to add more sugar if necessary.
Place the zucchini into the boiled syrup, reducing the heat to a slow simmer. The rings need to be boiled in one layer, 7 minutes on each side.
Place the finished pineapples on a dish along with the syrup. It is advisable to let them brew for at least a few hours so that the zucchini is better saturated with the taste and smell of the syrup. You can serve them as a stand-alone snack for tea or prepare a delicious fruit salad. “False pineapples” are sweet, with a slight sourness and indistinguishable from real ones.
To prepare zucchini in pineapple juice for the winter, you need to slightly change the amount of syrup so that it is enough to completely fill the jars:
- kilogram of zucchini;
- 700 ml juice;
- a glass of sugar;
- 2/3 tsp. citric acid;
- vanillin (to taste and desire).
For a long-term option, it is better to cut the zucchini into cubes - this way they will fit more tightly into the jar and will be better soaked in syrup. The rest of the recipe is no different from the main one. The cubes are boiled for 15 minutes, placed in sterilized jars, poured with boiling juice-syrup and screwed on with sterilized lids.
Zucchini-pineapple jam with lemon
By changing the proportions of the main ingredients, you can prepare pineapples from zucchini with pineapple juice in the form of thick jam.
The product ratio is as follows:
- 2-2.5 kg of fresh young zucchini;
- 0.5-0.7 l of pineapple juice;
- 1-2 cups sugar;
- 0.5 teaspoon of citric acid;
- vanilla to taste.
For jam, it is better to cut the zucchini into cubes; you can also use various molds. The main thing is that there are no seeds left on them and all the pieces are approximately the same in size.
Tip: by decreasing or increasing the amount of juice you can change the thickness of the jam.
Sliced zucchini is placed in a saucepan, covered with sugar and juice is added. Mix everything thoroughly and let stand for a few minutes. Then acid is added to the mixture and the pan is moved to the stove. The heat should be medium, and after boiling it should be reduced to low. Cook the jam for 15-20 minutes until the zucchini becomes soft. You can cook longer, but it is important to ensure that the vegetable pieces do not boil into porridge.
A few minutes before it is ready, add vanillin to the jam; 1-2 pinches will be enough. You can also taste it and add sugar if necessary. When the zucchini is ready, it will take on a beautiful golden color and the delicious smell of pineapples will fill the kitchen.
Place a slice of lemon into sterilized jars and sprinkle with a pinch of sugar or vanillin. Spread the prepared jam on top and roll up the jar. Next, traditionally, it needs to be turned over and wrapped.
Zucchini compote
Zucchini compote with pineapple flavor is no less tasty and just as affordable. In terms of ingredients, it is practically no different from jam or slices in syrup:
- 1-1.5 kg of young zucchini;
- liter of juice;
- 0.5 tbsp. Sahara;
- 0.5 tsp citric acid;
- orange.
The finished drink is poured into sterilized jars, rolled up and left to brew for several days.
A tasty and original dish will be a great addition to any table. The beauty of zucchini in pineapple juice is the ease of changing the recipe - from one set of ingredients, varying their ratio, you can get several different, but equally tasty snacks. And the availability of these ingredients turns “false pineapples” not only into a tasty, but also an inexpensive substitute for real canned fruits.
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